Porcini and Cashew Nut Roast
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 leek, sliced
  • 1 red onion, diced
  • 2 cloves garlic, finely sliced
  • 2 sticks celery, sliced
  • 40g dried porcini mushrooms, soaked in 300ml hot water
  • 100g chestnut mushrooms (though white mushrooms will do)
  • 150g cashews
  • 75g wholemeal breadcrumbs
  • 2 teaspoons dried oregano
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • Sea salt and black pepper
  1. Preheat the over to 180C / 170C fan / 350F / Gas 4.
  2. Grease medium-sized loaf tin and line it with greaseproof paper. Note: it's easiest to do this with one strip that goes sideways and another that goes lengthwise.
  3. Saute the leek, onion, garlic and celery in the olive oil for 10 minutes, stirring frequently.
  4. Drain and slice the porcini mushrooms. Note: SAVE the water from the mushrooms - you'll need it for the Mushroom and Red Wine Gravy. Add the porcini and the chestnut mushrooms to the sauteed vegetables. Saute for 10 more minutes until the mushrooms are softened but not soggy.
  5. Stir in the cashews (you can buzz them a bit in a food processor first or add them whole). Add the breadcrumbs, oregano and salt and pepper to taste.
  6. Add the beaten egg and stir well.
  7. Place in the loaf tin, making sure to press it right into the corners, and cook for 50-60 minutes. Check after about 40 minutes and place a sheet of foil over the top if it's starting to brown too much.
Recipe by Veggie Runners at https://www.veggierunners.com/2012/12/10/porcini-and-cashew-nut-roast/